Chef Christophe De Lellis at Mamani
Photo by Lauren Drewes Daniels
The Dallas dining scene is on fire. Restaurants from around the world are opening shop here to be a part of the high-flying restaurant scene. In the Chef Prep Q&A, we chat with Dallas chefs about the local scene, their favorite late-night snack and their worst kitchen disasters.
This time we track down Mamani chef Christophe De Lellis. The native Parisian attended France’s celebrated culinary program Ferrandi Paris, where he graduated first in his class. His career began at a Parisian restaurant, Le Cardinal, before he moved to La Brasserie Renaissance at the Paris Marriott. De Lellis was then scooped up by chef Joël Robuchon’s eponymous three-star Michelin restaurant. He became executive chef at the young age of 27. He moved to Dallas in 2024 to open Mamani in Uptown, which earned a Michelin star just two months after opening in 2025.
We caught up with him this summer. Here’s our chat:
What’s your favorite guilty pleasure meal?
Crêpes with Nutella. They remind me of my childhood, and once I start eating them, I can’t stop!
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What’s one food trend that you’re tired of?
Caviar and truffles on everything. I love both, but they should have a purpose on the plate.
What’s the one thing you always have in your kitchen at home?
Eggs…we eat them for breakfast every day. And fresh pasta on the weekends.
Who is a Dallas maker (farmer, pastry chef, barkeep) you wish more people knew about?
John Kilburn and Aliza Kilburn from Comeback Creek Farm.
What’s the single best meal you’ve ever had?
It’s hard to choose just one because meals can be great for so many different reasons. But if I had to choose, it would be Plénitude in Paris.
What are some of your favorite restaurants in Dallas right now?
Ngon Vietnamese Kitchen, Jinsol Gukbap and Resident Taqueria.
What’s the craziest order you’ve ever received at one of your restaurants?
At Joël Robuchon in Las Vegas, someone once ordered our 18-course tasting menu — to go!
What’s uniquely challenging about the Dallas restaurant scene?
I’m still relatively new to the Dallas market, so I’m learning every day. One challenge for me has been finding and building relationships with more local farmers and producers.
What’s the worst thing that’s ever happened in your kitchen — that you can speak of?
I’ve been fortunate not to experience too much major drama. The worst is always seeing someone get seriously injured during service, whether it’s a bad cut or burn.
What food or dish from your childhood do you miss the most?
Definitely my grandmother’s cooking. Nothing can really replace it.
What’s the toughest challenge facing the restaurant industry right now?
The rising cost of everything. Sometimes ingredients become so expensive that, no matter how much you love them, it just doesn’t make sense to put them on the menu.
What’s an often overlooked part of running a restaurant that can ultimately sink it?
Financial discipline. You can have a full dining room and still have an unhealthy business. Understanding your costs and managing them without compromising the guest experience is essential.
Which chef would you like me to send this questionnaire to next?
Chef Eduardo Osorio from Meridian. (We actually already talked to him!)
